Beetroot is very sweet, full of vitamin C and energy-boosting iron, and it can maintain healthy blood pressure.


  • 500g fresh beetroot, topped and tailed, skin left on

  • 1 small onion, finely diced

  • 1 Bramley apple, finely chopped

  • 1 large fennel bulb or a large handful of wild fennel, finely chopped, fronds reserved

  • 1 garlic clove

  • 500ml chicken or vegetable stock

  • sea salt and freshly ground black pepper

  • butter, for frying

  • cream, to serve


  • 1.

    Put the beetroot in a saucepan and cover with water. Bring to the boil and cook until tender and the skins easily peel off. This can take from 20 minutes to an hour, depending on the size of the beetroot. Discard the skins and chop the flesh into pieces small enough to fit in your blender.

  • 2.

    Melt a little butter in a pan over a medium-low heat. Add the onion, apple, fennel and garlic and cook, stirring occasionally, until soft and almost transparent. Add the stock and continue cooking for a few minutes.

  • 3.

    Put the beetroot and stock mixture into a blender and blend until smooth, or leave it a bit chunkier it you prefer. Season to taste and serve with a dollop of cream and some chopped fennel fronds on top.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by James Duigan. It appears in his 'Clean and Lean for Life' cookbook.

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